NORMA WRENN
1 tsp vegetable oil
2 tsp garlic, crushed
1 cup onion, chopped
12 oz ground beef
1/2 cup beef or chicken stock
1 2/3 cup prepared tomato sauce
8 oz small shell pasta
1 tbsp margarine or butter
2 1/2 tbsp all-purpose flour
1 1/4 cup beef or chicken stock
1 1/4 cup 2% milk
1/2 cup shredded cheddar cheese
2 tbsp grated parmesan cheese
Directions
Tips: This is an excellent casserole for children and teenagers.
Adults love it too! Substitute ground chicken or veal for beef. It's
great to reheat.
Make ahead: Prepare up to a day ahead but do not bake until ready to
eat.
In large nonstick skillet, heat oil; saute garlic and onions for 4
minutes. Add beef and saute until no longer pink, approximately 4
minutes. Add stock and tomato sauce; simmer on low heat for 12
minutes or until thickened, stirring occasionally. Set aside.
Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in baking dish.
In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly. Add stock and milk; simmer on medium
heat until slightly thickened, approximately 5 minutes. Add Cheddar
cheese and Parmesan cheese.
Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over
top. Cover and bake for 15 minutes or until hot. Let rest for 10
minutes before serving.
Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g;
carbo 34g; sodium 513g; cholesterol 38mg; fiber 2g.
Source: Good Taste: Premier Issue
Servings: 8 servings
Beef Casserole With Creamy Cheese Pasta Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Cheese; Italian; Main Dish
The History of Recipes
Written recipes as an idea can be traced far back into distant history, in truth as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Beef Casserole With Creamy Cheese Pasta recipe.
